Some questions for you. How are you going to cool your truck (Dometec Roof Top AC,) with a very high heat wood fired oven in it? I'd seriously think about my wood fired oven on a trailer so people can see it. The thing that sells food quickest is fire and smoke with a little pizazz thrown in. Almost all wood fired ovens in restaurants are right in public view and there is a reason for that, it's showmanship. It sells.

Nashville regulations require it to be inside and enclosed. The ambient temp of the oven at top of the dome exterior runs about 100 degrees and yes we have some huge windows so that everyone will be able to see in. Viewing can be seen from both sides. We also will have the dometic 13.500 btu running as well.

Dr of BBQ

Some questions for you. How are you going to cool your truck (Dometec Roof Top AC,) with a very high heat wood fired oven in it? I'd seriously think about my wood fired oven on a trailer so people can see it. The thing that sells food quickest is fire and smoke with a little pizazz thrown in. Almost all wood fired ovens in restaurants are right in public view and there is a reason for that, it's showmanship. It sells.

You'll get a ticket if the DOT checks you.about 500-2000.00 fine. plus you'll go though steer tires like there free. plus your braking will go down. any way you can lighting the weight of the ovens? otherwise I would look for a truck with a higher gross wt.

You will be grossly overweight in that van with the load you propose, the brakes will not be up to the task and depending on the type and amount of driving you do, you will be doing brakes about as often as oil changes. Not to mention the probability of killing yourself or someone else.

Thanks again, I have talked to the oven maker and we have figured a way to shave off about 700 - 800 lbs so at the worst I might be about 500lbs over and I plan on adding the air spring suspension to increase it by 5000 lbs. We are only planning on working locally and not driving cross country in it. Do you think this will work?

Rcoy

You will be grossly overweight in that van with the load you propose, the brakes will not be up to the task and depending on the type and amount of driving you do, you will be doing brakes about as often as oil changes. Not to mention the probability of killing yourself or someone else.

The suspension isn't so much the issue as braking, there are some aftermarket brake parts that will increase your stopping power and reduce wear to a degree. But be aware that if something happens it doesn't matter what the tonnage is you are licensed for but the manufacturers gvwr, and if you are overweight, you will be cited.

Hi...there is a wood-fired pizza trailer here in Memphis which does really well. Like, well enough that the operator was able to open a storefront restaurant in an upscale location after operating less than a year.

There is probably a very good reason you ordered a customized pizza oven from Italy but they guy here just built his oven from refractory brick I believe. It is mounted in the nose of the trailer, visible from the serving side. The thing does not throw any significant heat to the outside and I'm fairly certain it is a lot lighter than the typical fryer/charbroiler/flat top/two-eyes type equipment you find in most P30s.

I can put you in touch with him if you want, or look him up, Jeremy Denno is his name, member of Memphis Food Truck Association.

I have a 1989 P60 GMC, the GVW on mine is 24,500 (ex snap-on truck) Sounds like what you really need to look for, it would more than handle the weight your dealing with. I know these trucks were designed for very heavy loads.